publicações selecionadas
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artigo académico
- Unravelling the impact of ohmic heating on commercial pea protein structure. Food Hydrocolloids. 2024
- Ohmic heating as an innovative strategy to modulate protein fibrillation. Innovative Food Science & Emerging Technologies. 2024
- Combining high pressure and electric fields towards Nannochloropsis oculata eicosapentaenoic acid-rich extracts. Applied Microbiology and Biotechnology. 2023
- Optimization of phycobiliprotein pigments extraction from red algae Gracilaria gracilis for substitution of synthetic food colorants. Food Chemistry. 2020
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artigo de revista
- Structural and Physicochemical Properties of Starch from Rejected Chestnut: Hydrothermal and High-Pressure Processing Dependence. Biomolecules. 2023
- Hydrothermal and high-pressure processing of chestnuts - Dependence on the storage conditions. Postharvest Biology and Technology. 2022
- Pineapple (Ananas comosus L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods. Biomolecules. 2021
- Heat Treatment and Wounding as Abiotic Stresses to Enhance the Bioactive Composition of Pineapple By-Products. Applied Sciences. 2021
- Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity. Antibiotics. 2021
- The role of emergent processing technologies in tailoring plant protein functionality: New insights. Trends in Food Science and Technology. 2021
- Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut. Antibiotics. 2020
- Effect of moderate hydrostatic pressures on the enzymatic activity and bioactive composition of pineapple by-products. Journal of Food Process Engineering. 2020
- Fourier Transform Infrared (FT-IR) Spectroscopy as a Possible Rapid Tool to Evaluate Abiotic Stress Effects on Pineapple By-Products. Applied Sciences. 2019
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